Instant Pot Duo Plus Fish Maw (Her Peoh) Soup
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 g fried fish maw
- 200 g minced pork
- 150 g minced prawns
- 1 Tbsp tapioca flour
- 1 Tbsp plain flour
- 1 tsp pepper
- 1 Tbsp light soy sauce
- 2 - 3 Tbsp cooking oil
- 4 cloves garlic (sliced)
- 2 - 3 slices ginger
- 1 large carrot (sliced)
- 450 g cabbage
- 1 litre pork or chicken broth
- Coriander leaves
- Spring onions
- Fried sliced garlic
Instructions
- 1
Cut and soak fish maw in hot water for 30 mins.
- 2
Rinse and squeeze out water from the fish maw.
- 3
Soak in water again and add vinegar and salt.
- 4
Rinse and squeeze out water and repeat the process until there is no more oily smell from the fish maw.
- 5
Add minced prawns to a bowl of minced pork and mix well.
- 6
Add tapioca flour, plain flour, pepper and light soy sauce to the minced meat.
- 7
Mix all ingredients until well combined.
- 8
Shape the pork and prawn mixture into balls.
- 9
Wash and cut cabbage and carrots.
- 10
Slice garlic and ginger.
- 11
Switch on the Instant Pot and select “Saute” mode at “More” setting (High heat).
- 12
Add cooking oil and sliced garlic.
- 13
Stir fry until the garlic slices are lightly browned.
- 14
Add ginger slices and stir fry briefly.
- 15
Add soaked fish maw, carrots, cabbage core and stir fry for 1 to 2 mins.
- 16
Pour in hot pork or chicken broth.
- 17
Mix all the ingredients well.
- 18
Cover the pot with a glass lid and bring to a boil.
- 19
Remove the lid and add the meatballs.
- 20
Cover lid back and bring to a boil.
- 21
Remove lid and add cabbage leaves.
- 22
Boil for about 5 mins.
- 23
Add salt and sugar according to taste.
- 24
Garnish with coriander leaves, spring onions and fried sliced garlic before serving.